Reviewer:

How I messed it up: It was a busy day and I got into cooking it late. Then I discovered that there was no cream cheese.
So all I did was the squash and broth that night. I also used a yellow onion and was having acid reflux all night from one tablespoon of it.
How I fixed it: I only used 3 cans of broth so I only had to use half the cream cheese, which is awesome because that cuts down your fat grams.
I also added ground ginger to aide in digestion, ground clove, cinnamon, Mrs. Dash seasoning and freeze dried chives. I've never succeeded in making soup before. Never. The best I can do is ramen, and half the time I overcook that. So this recipe is something you need to try.

Reviewer:

This soup is perfect for the Fall season, it's very rich, so instead of diluting I blended in some crushed red pepper for a kick and it was amazing! I am adding it to my Thanksgiving menu this year for sure!

Reviewer:

I am not a fan of squash soup, but since we got bombarded by squash from my CSA I was determined to use them. This recipe was great! Rich, creamy, and I used a dash of cinnamon. Too much cinnamon would have ruined this for me. My husband loved it, he was "impressed"!

Reviewer:

Lovely soup! The best part about this recipe is how easily it is adjusted to suit each family's tastes. I took the advice of another reviewer and waited until the end to add brown sugar, bit by bit until I reached the level of sweetness that was right for us. I also used 4 oz of Neufchatel cheese instead of 8 oz cream cheese and only about half a quart of chicken broth. Thank you for this excellent and versatile recipe!

Reviewer:

I am new to squash but this recipe is off the chain!!! I did tweek it a little by roasting the squash sliced side up and seasoned, and I substituted the cream cheese with greek yogart,used less berown sugar, added fresh ginger. Next time I'll eliminate the sugar